1lb100% whole wheat pastawe used elbows but any shape will do
4cupsvegetable brothno sugar listed in ingredients
1/4cupunsalted butter
1Tbspbottled minced garlic
1/4cup100% whole wheat flour
4 1/2cups milk
1Tbspcornstarch
3/4cupcheddar cheesegrated
1cupparmesan cheesegrated
3/4cupmozzarellagrated
1bagfrozen chopped kalesee notes
Instructions
Add pasta and vegetable broth to the instant pot. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Use Quick Release at the end of the cooking cycle.
Remove pasta from pot. Keep warm. Add butter to pot and push sauté. Add garlic. Saute garlic in butter 2 minutes, stirring frequently. Whisk in flour until smooth. Continue to cook, whisking frequently, 2 minutes. Slowly whisk in 4 cups milk. Whisk until smooth.
Combine remaining milk and cornstarch. Stir cornstarch slurry into pot, stirring until smooth. Bring to a boil and stir until thickened. Push cancel.
Stir pasta, cheeses, and kale into the sauce; keep stirring until cheese is melted and everything is heated through.
Notes
Any green vegetable will do in this recipe. Try steamed asparagus, peas, or 7 Minute Green Beans. Try frozen chopped spinach. Try brussels sprouts even.For gluten free, use brown rice flour and gluten free whole grain pasta.